Braised Chicken By Paul Newman Recipe

Name: Braised Chicken By Paul Newman Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: May be prepared entirely in advance up to 3 days ahead. Remove from the refrigerator one hour before reheating in a preheated 350 F oven for about 35 to 45 min.; 1/2 ounce dry porcini mushrooms, rinsed thoroughly (1/2 c.); 1 c. boiling water; 1/4 c. all-purpose flour; 1 tsp sweet Hungarian paprika; 1/2 tsp salt; 1/4 tsp coarsely grnd pepper; 3 slc bacon, finely minced; 1 med onion, finely minced; 12 x skinless chicken thighs (3 pounds with bones); 1/4 c. red wine vinegar; 1/4 c. dry sherry or possibly marsala; 1 jar (26 ounce.) Newman's Own Venetian Pasta Sauce; 2 Tbsp. finely minced fresh Italian parsley Warm cooked wide noodles or possibly soft polenta

Servings: persons

May be prepared entirely in advance up to 3 days ahead. Remove from the refrigerator one hour before reheating in a preheated 350 F oven for about 35 to 45 min.
1/2 ounce dry porcini mushrooms, rinsed thoroughly (1/2 c.)
1 c. boiling water
1/4 c. all-purpose flour
1 tsp sweet Hungarian paprika
1/2 tsp salt
1/4 tsp coarsely grnd pepper
3 slc bacon, finely minced
1 med onion, finely minced
12 x skinless chicken thighs (3 pounds with bones)
1/4 c. red wine vinegar
1/4 c. dry sherry or possibly marsala
1 jar (26 ounce.) Newman's Own Venetian Pasta Sauce
2 Tbsp. finely minced fresh Italian parsley Warm cooked wide noodles or possibly soft polenta

1
["Soak the mushrooms for 20 min in boiling water.", "Drain, straining and reserving the liquid.", "Coarsely chop mushrooms.", "Mix the flour with paprika, salt and pepper in a medium bowl.", "In a nonstick 12 inch skillet over medium heat, saute/fry the bacon and onion till golden brown.", "With slotted spoon, remove and reserve mix.", "Drain and reserve bacon fat from skillet.", "Dredge four chicken thighs in the flour mix, patting off excess.", "In one Tbsp.", "of bacon fat, brown half of chicken thighs, turning once (10 min total).", "Transfer chicken to a 13"" x 9"" glass baking dish.", "Repeat with remaining chicken.", "Preheat oven to 350 F.", "To the same skillet, add in the vinegar with sherry or possibly marsala.", "Add in Newman's Own Venetian Pasta Sauce, porcini mushrooms, strained mushroom liquid and bacon mix.", "Heat to boiling over high heat.", "Gently pour the sauce over the chicken in baking dish.", "Cover and bake 30 min or possibly till chicken is tender and juices run clear.", "Sprinkle with parsley.", "Serves: 6"]

1659

kcal

Calories

119

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: May be prepared entirely in advance up to 3 days ahead. Remove from the refrigerator one hour before reheating in a preheated 350 F oven for about 35 to 45 min., 1/2 ounce dry porcini mushrooms, rinsed thoroughly (1/2 c.), 1 c. boiling water, 1/4 c. all-purpose flour, and more.

Yes, Braised Chicken By Paul Newman Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!